small bites, starters
Fried Calamari cajun remoulade, grilled corn relish 11
Butternut Squash Raviolis
apple chutney, mixed berry béchamel 9
Roasted Beet Salad almond crusted goat cheese, cucumbers, onions, croutons, balsamic-herb vinaigrette 8
soups
New England Clam Chowder w/ green onions
Tomato Bisque w/ basil chiffonade
entrees
Blackened Carolina Triggerfish
green tomato-shrimp relish, creole mustard remoulade,
andouille sausage dirty rice, stewed collard greens 22
Basil Roasted Wild Sockeye Salmon
saffron aioli, roasted tomato-fennel confit,
mediterranean orzo salad, sautéed veggies 23
Pepper-Honey Glazed Yellowfin Tuna
goat cheese-citrus crème fraiche, marinated beet “salad”,
brown sugar mashed sweet potatoes, creole slaw 24
Char-Grilled 14 oz. Angus Ribeye
horseradish-wild mushroom bordelaise, blue cheese butter,
roasted garlic mashed potatoes, sautéed veggies 26
Bistro Steak Au Poivre
feta tzatziki, balsamic-worcestershire reduction,
lemon-parsley roasted fingerling potatoes, sautéed veggies 23
S.C. Restaurant Week $28 Three-Course Menu
choose one item per course NO SUBSTITUTIONS
first
Bowl of Soup of the Day see above
Any Salad from our Regular Menu
see regular menu for all salad descriptions
Fried Green Tomatoes bacon-cheddar pimento cheese
Black Bean Cakes tomato salsa, cilantro crème fraiche
second
Peach BBQ Glazed Salmon our famous peach chutney,
creamy grits, sautéed veggies
Our Famous Shrimp & Grits
your choice of tasso ham gravy or andouille creole sauce
Bronzed Pork Tenderloin grilled corn relish, molasses bbq sauce,
roasted garlic mashed potatoes, stewed collard greens
Mustard-Thyme Grilled Chicken Breast
peach chutney, roasted garlic mashed potatoes, sautéed veggies
Buttermilk Fried Chicken Breast tasso ham gravy,
roasted garlic mashed potatoes, low country stewed collard greens
third
Caramel-Pecan Fudgecake Key Lime Pie
Cappuccino Mousse Cake
